A clip-and-save guide to a week's worth of meals

MENU PLANNER

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.

Sunday/Family

Treat the family to Honey-Baked Chicken today. (See recipe.) Serve with one of the flavored, packaged rice mixtures. Add a red-tip lettuce salad and sourdough rolls. Store-bought yellow layer cake is an easy dessert.

For a kid favorite tonight, Burritos Ole hits the spot. Combine leftover casserole from Monday along with 1 5-ounce can chicken breast (shred with a fork) and liquid, and 1/2 cup (or more to taste) salsa. Mix well and heat. Spoon mixture down centers of fat-free burrito-size tortillas and roll. Add shredded lettuce and chopped tomatoes, and top with a dollop of sour cream.

Teach the kids to make polar grape poppers for dessert. Rinse 2 cups seedless red or green grapes, dry, and place on cookie sheet; freeze. Pop into your mouth and enjoy!

Try a Philly steak sandwich from the City of Brotherly Love -- and after a quick trip to the deli. Stop by the frozen food case for a 16-ounce package of sliced bell peppers with onions, and saute them in a little vegetable oil. Slice a French roll lengthwise and pile it with deli sliced beef, reduced-fat shredded Cheddar or provolone cheese, and the sauteed peppers and onions. Serve frozen hash-brown potatoes on the side. Add a packaged green salad. Deli brownies work for dessert.

Plan ahead: Buy enough brownies for Friday

Friday/Easy Entertaining

Take a lesson from the Irish and enjoy Corned Beef and Cabbage (see recipe) to celebrate St. Patrick's Day. Serve with Mustard-Parsley Sauce (see recipe). Serve with store-bought pickled beets. Top warmed leftover brownies with lime sherbet.

Plan ahead: Save enough corned beef and vegetables along with the lime sherbet for Saturday.

Saturday/Heat and Eat

Take advantage of Friday's leftovers and make corned beef sandwiches on rye bread tonight. Spread the bread with spicy mustard. Toss the leftover vegetables in a little olive oil and cook in a 425-degree oven for 20 minutes or until hot. Serve with deli coleslaw. Add sugar cookies to serve with leftover sherbet for dessert

Shopping list

What you'll need for this week's menus (consult recipes for exact amounts)